Eccles cakes recipe

13 ingredients
7 steps

Ingredients

  • 100 g (3.5oz) Grated carrot
  • 85 g (3oz) Dark soft brown sugar
  • 1 Large egg
  • 50 ml (1.8fl oz) Rapeseed oil
  • 80 g (2.8oz) Wholemeal self raising flour
  • 1 tsp Mixed spice
  • 1 Zest of orange
  • 100 g (3.5oz) Pre-soaked sultanas (1hour in water)
  • 80 g (2.8oz) Walnuts crushed
  • 500 g (17.6oz) Puff pastry
  • 0.5 tsp Baking powder
  • 1 tbsp Caster sugar
  • 2 ml (0.1fl oz) Milk

Directions

  1. 1
    Using an electric whisk, beat the sugar, egg and oil together until light and airy.
  2. 2
    Fold in the four, spices and baking powder, followed by the zest, carrot, sultanas and walnuts, cover the mix and keep chilled until required.
  3. 3
    Roll out the puff pastry on a floured surface until the pastry is between 3-5mm thick,cut out 10-14cm in diameter circles-you should get approximately eight to ten circles.
  4. 4
    Place a dessert spoon of the mixture in the centre of each circle of each puff pastry.
  5. 5
    Brush a little water on the edges of the pastry and then fold them in to from a pattie shaped parcel.
  6. 6
    Turn them over and brush with milk and sprinkle with the sugar, place on a baking tray, making 3 cuts on the top with a knife and bake for 30 min at 180 degrees C.
  7. 7
    Serve warm from the oven.

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